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Crunchy Asian Salad

Crunchy Asian Salad recipe
photo by:kraft
This sweet and tangy Asian-style salad gets its crunch from ramen noodles.
time
prep:
15 min
total:
15 min
servings
total:
12 servings, 1 cup each
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posted:
1/8/2013
I always loved the version in our local supermarket made with chicken, until I made this one. More flavorful and my daughter likes it better as well. Will continue making it. This one is a winner.
posted:
1/2/2013
This is amazing! I made this for a pre-Christmas cookie exchange and my family specifically requested it again for Christmas! As I'm not a big fan of onions, I left those out and it was delightful. This recipe will stay crunchy in a container for nearly a week, so leftovers aren't a problem. Plus this recipe is so easy and quick to make it's ridiculous! A must do for pot luck dinners!
posted:
12/29/2012
Served this at my Christmas buffet. Loved it and so did the guests. Went with the orange-flavored cranberries and enjoyed the hint of orange the salad picked up. I did have a little left for the next day and although it had a great taste, I was disappointed, but not surprised, that the noodles no longer were crunchy.
posted:
12/19/2012
Good recipe. I used broccoli slaw instead of the coleslaw mix, very strong flavor-if you like soy you will like this! It is very different than the other Oriental salad I make, I like this one more! Yummy!
posted:
12/8/2012
Loved this recipe only thing I changed was substituted splenda for the sugar.... Was good the first day and the second day... Not that crunchy the second day but still very good.... First day added imitation crab to it the second added Grilled chicken .... Going to make it for a side dish to take with us for Christmas dinner...
posted:
12/6/2012
This is one of my family's favorites! In response to a previous reviewer -- no, you should not cook the noodles. This has been a hit at picnics and potlucks; my husband requests it specifically for those events. It has been an instant hit with the exchange students we have hosted, and even the boys wanted to learn how to make it! Couldn't be simpler!
posted:
8/26/2012
Love this salad and I am a new fan to it as well, only started making it last month!The only thing I do different is toast my broken ramen noodles in the oven along with my almonds until all are golden brown. Gives it a wonderful flavor. And to MelCoo521, your ramen noodles are just supposed to be broken apart and not boiled. Glad it worked for you though!
posted:
8/13/2012
I loved the flavor but got confused on the ramen noodles...did you cook them first or leave them crunchy in the salad?? Once I cracked them apart and added them and started stirring, I felt like I needed to cook them...so I quickly grabbed as much out as I could and cooked them. It was still amazing and I will for sure make again, just wondering if you are supposed to be eating them crunchy (like the name?) :-)
posted:
7/20/2012
Husband & I liked it. Fast and easy, simple ingredients. Served it as an entree by adding leftover chicken in place of one package of ramen noodles. Followed a previous reviewer's recommendation to add sugar to taste.
posted:
5/30/2012
We absolutely love this! Out of all the Oriental Salad recipes I think this is the easiest most flavorful salad to make. My SIL makes a salad that is basically this one but uses the seasoning packet out of the ramen noodles w/vinegar and something else for the dressing and her's doesn't have near the flavor of this one!! I personally through those pkts away. The sodium content is rediculous!! I actually use low-sodium soy sauce and sometimes add chicken! Every time I make this salad I take copies of the recipe with me!
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